Cooking and Cooking, Recipe and Cooking Blog

Categories


» Bread
» Cake
» Dip
» Drink
» Salad
» Sauce
» Soup
» Stew

By Ingredient


» Beef
» Cheese
» Egg
» Pasta
» Pork
» Rice

Special Occasions


» Norooz

More Links



Cream of Mushroom Soup

Posted on 2012-10-04
Cream of Mushroom Soup
Share on Facebook  Pinterest

Winter is the soup season and I am a huge fan of homemade soups. Make this tasty Cream of Mushroom Soup for your next gathering, everyone will love it!


Yield: Serves 3-4

INGREDIENTS
  • 500 g white mushrooms, cleaned and quartered
  • 3 garlic cloves, finely chopped
  • 1/2 tablespoon chopped fresh thyme
  • 1 1/2 cups chicken broth or vegetable broth
  • 1 tablespoon Worcestershire sauce
  • 2 cups heavy cream 35%
  • 1 1/2 tablespoons flour
  • 1/3 cup cold milk
  • 1 tablespoon unsalted butter
  • 1 tablespoon canola oil
  • 1 bay leaf
  • salt & pepper to taste
INSTRUCTIONS

In a food processor, coarsely chop the mushrooms.

Cream of Mushroom Soup

Heat oil and butter in a small pot over medium heat. Add the garlic and lightly saute, about 1 minute. Add mushrooms, thyme and Worcestershire sauce, saute uncovered until the liquid that is released from the mushrooms disappears, about 10-15 minutes.

Cream of Mushroom Soup

Add the chicken broth (or vegetable broth), bay leaf, salt and pepper and bring to a boil. Reduce heat to medium-low and simmer covered for 20 minutes, stirring occasionally.

Dissolve the flour in cold milk and add to the soup. Simmer for 10-13 minutes. Add the heavy cream and stir. Taste and adjust seasoning. Sprinkle with parsley and serve.

Note: Please do not use our photos without prior written permission. Thanks!

Cream of Mushroom Soup
Cream-of-Mushroom-Soup

loading...
Facebook  Pinterest  Twitter  Instagram  Telegram
Never miss a recipe!
  
Comments

Recipe Name:
Name:
Email:
Comment:
Type the blue characters that that appear here:  
Stay In Touch
Facebook  Pinterest  Twitter  Instagram  Telegram
NEVER MISS A RECIPE
Cooking and Cooking ©2009- All rights reserved. Design by Shabnam Asmai.